Tyme too partee wit dis fruitee tartee! Crambury and oranjes make dis tart tarte güd for ze heart! Ey lighter treet fur yer chic physique!
Combine water and sugar in a medium saucepan. Bring to a boil.
Add cranberries, zest, cinnamon, allspice, and salt. Once boiling again, reduce heat and boil gently for 10-14 minutes. Stir occasionally. Add a few squeezes of fresh orange juice. Cover and cool completely at room temperature.
Heat oven to 350 degrees F.
Roll first puffed pastry sheet flat into a 12-inch circle. Use a large pot lid or bowl to serve as a stencil and cut out a circle. Refrigerate until needed. Repeat with second dough.
Place first round on a parchment-lined baking sheet.
Spread with filling to all but 1-inch from edge. Dab edges with water and place second round on top. Set a small glass upside down in the middle.
Being careful not to cut through the parchment, cut away from glass (i.e. starting from edge of cup to the outside of the circle) in quarters.
Cut through each quarter once more, making 8 strips, and again, making 16, and again, to have 32 strips total.
If the pastry gets too difficult to cut, put in freezer for a few minutes to firm up again.
Remove glass. Gently twist each strand a few times.
Beat egg yolk with 1 teaspoon water. Brush it over pastry.
Bake for 30 to 35 minutes, until golden brown all over. Remove from oven, and let cool for 10 minutes before transferring/serving.